A Vegan Version Of The Royal Wedding Cake (Lemon & Elderflower)

May 23, 2018
Looking for a small, plant based taste of the Royal Wedding? This small cake won't feed a guest list of hundreds but it will serve 8-10 of your guests with the spring filled flavors of lemon and elderflower, as chosen by Prince Harry and Meghan Markle for their big day. This vegan version of the royal wedding cake uses aquafaba, the water in which chickpeas have been cooked, as a substitute for the light texture of egg whites and no, the cake does not taste like beans! Coconut yogurt adds moisture in place of oil or butter and organic, non-hydrogenated vegetable shortening and vegan butter whip up a dreamy, creamy buttercream frosting for that white, wedding cake finish. The stars of this cake show, however, are the delightful flavors of lemon zest, lemon juice and a hint of something different with the elderflower syrup, which you can easily order online. I've never used elderflower before, but it has instantly landed on my list of favorites by adding a touch of sunshine and floral hints to the classic lemon accent. So break out the china and congratulate the Duke and Duchess of Sussex with the charming flavors of their wedding cake in this mini-vegan version. Cheers to the bride and groom!
Vegan Royal Wedding Cake

A Vegan Version Of The Royal Wedding Cake (Lemon & Elderflower)

Recipe Type: Sweets
utensils YIELDS 8-10 servings
herb graphic for recipe card
  • For the Cake:
  • 6 tablespoons Aquafaba
  • 1 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 2 large lemons Lemon Zest
  • 1 individual container Vanilla Coconut Yogurt
  • 1/2 lemon Lemon Juice
  • 1 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • For the Soaking Syrup:
  • 1 1/2 Large Lemons Lemon Juice
  • 4 tablespoons Elderflower Syrup
  • For the Frosting:
  • 1/2 cup Organic, Non-Hydrogenated Vegetable Shortening
  • 1/2 cup Vegan Butter
  • 4 cups Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2 tablespoons Coconut Milk
  • 1 tablespoon Soaking Syrup (as prepared above)
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1. Pre-heat the oven to 350 degrees and grease two 2 x 6-inch cake pans (my cake pans were 2 inches deep).
2. Add the aquafaba to the bowl of a stand mixer and use a whisk attachment to whip on high for approximately 1 minute until it becomes frothy.
3. Add the sugar, lemon zest, lemon juice, vanilla extract and the container of vanilla coconut yogurt. Mix on medium speed using a paddle attachment.
4. Sift together the dry ingredients of flour, baking powder, baking soda and salt.
5. Pour the dry ingredients into the wet ingredients and mix on medium speed, gradually increasing the speed to medium/high to bring air into the cake batter.
6. Once the batter is mixed together, pour ½ the batter into each cake pan. Gently tap the pans filled with the batter on your counter to help it settle and remove any air pockets.
7. Bake at 350 degrees for 22-25 minutes, or until a toothpick inserted into the cake comes out clean. Check multiple sections of the cake to be sure it is finished baking throughout.
8. Remove the cakes from the oven and allow to cool in the pans for 10-15 minutes.
9. Use a sharp knife to run around the edges of the cake and remove the cakes from the pans and place onto a wire rack to finish cooling.
10. While the cake is cooling, mix together the lemon and elderflower soaking syrup by combining the juice of 1 ½ lemons and 4 tablespoons of the elderflower syrup.
11. You can use the syrup directly from a bowl with a brush or place it into a squeeze bottle to make it easy to pour onto the cake.
12. Once the cakes are completely cooled, use a fork to poke shallow holes all over the top of the 2 cake layers.
13. Drizzle or brush a total of approximately ½ of the soaking syrup onto the cakes. Use a pastry brush or back of a spoon to spread it evenly across the layers of cake. If you end up adding too much syrup and it pools on the cake, just scrape off the excess with a spoon. Reserve the remaining soaking syrup for later.
14. Store the cakes in an airtight container in a cool place overnight to allow the syrup to soak into the cakes.
15. The next day, make the frosting by combining the organic vegetable shortening, vegan butter and 1 cup of powdered sugar into the bowl of a stand mixer. Mix on medium speed until incorporated. Add the extracts and coconut milk. Continue to mix. Slowly add the remaining powdered sugar and the tablespoon of the soaking syrup. Mix on medium until all the ingredients are well incorporated and then gradually increase the speed to medium/high to allow the mixer to lighten the texture of the frosting by bringing air into the frosting.
16. Assemble the cake layers by adding frosting to the top of one layer and use a cake spatula or knife to spread the frosting. Place the second cake layer on top and continue to cover the cake with frosting by first adding a crumb coat, which is a thin layer of frosting all over the layers to seal in the crumbs. Next, add the top layer of frosting all over the top and sides of the cake and smooth with a cake spatula or knife.
17. Add decorations or fresh flowers as a garnish. Optional: add another small drizzle of the remaining soaking syrup to each slice when serving if you want to take the flavor up a notch.
18. Pour a cup of tea, get out the china and enjoy!

Also by Colette: Fudgy Vegan Layered Chocolate Cake With All Natural Food Coloring

Related: Lemon Blueberry Protein Vegan Coffee Cake

Vegan “Under The Northern Lights” Celebration Cake

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Photos: Colette Goguen

Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.


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